I'll expand on this page later, but for now, here's the recipe I've been tweaking for years. I love a good Claussen, crunchy, salty, delicious. And although I don't think anyone has figured out how to get an exact Claussen copy-cat, my family loves my version too. And although the prices of farm fresh cucumbers (and thus pickling your own) have doubled in recent years, so has the cost of Claussens. And worse yet, sometimes I can't even find Claussens in Canada. So instead, I make my own, by the gallon jar, usually 3 or 4 gallons worth each summer. They stay crunchy for a year in the fridge too. Maybe longer, but frankly they've never lasted longer than that. Don't sweat the individual spices so much, so if you don't have one or two of the items, not a big deal. The key is in the salt and vinegar ratio, and of course dill. I use dried dill seed and dill weed rather than fresh dill, just because fresh is either hard to find or outrageously expensive.
Eventually (maybe) I'll put up a blog kinda page so I can collect feedback, and maybe together we can tweek the recipe or have variations and great recipes for other types of pickles. In the mean time, if you try the recipe, please give me your feedback at rob @ pickling.ca.Store bought = mush.
Make them yourself in minutes for crunchy tasty Jalepenos. Incredibly simple. We use these on nachos or anything mexican related, sandwiches, burgers, pasta salads, etc. Basically anytime you need a punch of flavor.
Our local grocery stores carry fresh jalepenos year round, so there's no real reason for me to make up tons in advance like I do for dill pickles. If you grow your own jalepenos, then knock your socks off and make a lot. Just remember these too need to be refrigerated.